Egg Plant Chutney
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 101. The excerpt below is the record exactly as published.
Egg Plant Chutney. Roast a couple of good large egg plants, remove the seeds, and pound the flesh to a smooth paste with a teaspoonful each of mustard oil and salt, and then mix with onions, red chillies, curd, and lime juice, as given in potato chutney, only using two limes instead of one
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